Beef-Wrapped Gobo

Beef-Wrapped Gobo

Sophisticated flavor of Japanese seasonings blended with red wine & balsamic vinegar

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

120 g (4.2 oz.)

200 g (7.1 oz.)

2 tsp


1 Tbsp


2 tsp

2 Tbsp


  1. Cut the gobo into four equal lengths, place into cold water and drain. Simmer in (A) until softened, then allow to cool.
  2. Squeeze out excess cooking liquid from (1), wrap with the beef and sprinkle lightly with potato starch.
  3. Heat the oil in a fry pan, cook (2) over medium heat while turning over onto all sides to brown evenly, pour in (B) and coat all ingredients.
  4. Cut into easy-to-eat pieces, then serve.

Cooking Basics

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.


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